Fried Hake in Butter

1. 1

   Using the part of the hake behind the head of the fish, remove all skin and bones and slice about 3 cm thick.

2. 2

   Season the slices with salt and dust with flour.

3. 3

   Dip in beaten egg and fry on both sides until golden brown.

4. 4

   Drain any excess oil using kitchen paper and then place on a serving plate with the lemon quarters.

* Per serving · 4 servings · Values may vary.

No additional tips available.